Potato and celeriac gratin

Gratäng med potatis och rotselleri

A dish of potato and celeriac gratin

An interesting and tasty variation on a traditional potatisgratäng (potato gratin). Although not quite as creamy it has several advantages:
• It is easier and quicker to make,
• The celeriac gives it a little more bite,
• It is easier to cut into slices;
• It reheats well.
If you are short of time and want to serve an attractive gratin then this is well worth considering. John Duxbury


Recipe summary for potato and celeriac gratin


Grated Västerbottensost on a wooden board

• If you can't find Västerbottensost use a mixture of Cheddar and Parmesan cheeses instead.

Two portions of potato and celeriac gratin about to be reheated

• Make individual portions in ramekins, turn them out on to a baking tray and reheat them for 15-20 minutes.

Two dishes of potato and celeriac gratin

• If you intend to reheat half the gratin, bake it in two dishes and slightly undercook the one you intend to reheat.


1 tbsp   butter
350 g (12 oz) potatoes, peeled
200 g (7 oz) celeriac, peeled
    salt and freshly ground black pepper
120 ml (½ cup) whipping cream
1   egg
1   clove of garlic, crushed
110 g (4 oz) Västerbottensost, grated


1. Preheat the oven to 200ºC (400ºF, gas 6, fan 180ºC).

2. Butter an ovenproof dish or six ramekins.

3. Slice the potatoes and the celeriac quite thinly, about 1 mm thick.

4. Add a layer of potatoes to the dish and lightly season. Repeat with a layer of celeriac, followed by another layer of potatoes, another layer of celeriac and a final layer of potatoes, seasoning as you go.

5. Lightly whisk the cream, egg and garlic together and pour over the layers of potato and celeriac.

6. Top with the grated cheese and bake for 30-35 minutes until the top is nicely browned. 


A portion of reheated potato and celeriac gratin

1. Preheat the oven to 200ºC (400ºF, gas 6, fan 180ºC).

2. Cut into individual portions (or turn out of the ramekins) and place on a baking tray.

3. Bake for 15-20 minutes, until the middle is cooked through and the top is a nice golden brown.


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John Duxbury
Editor and Founder